Hummus
Hummus is a staple when I'm on a Daniel Fast. I like to use it with fresh vegetables and as a spread on Ultimate Nut and Seed Crackers. But you can enjoy Hummus in dozens of other ways, too (see Recipe Notes for ideas).
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
- 1 15-ounce can chickpeas, rinsed and drained
- 1/4 cup tahini
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, packed
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Place ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. You can either refrigerate at this point, or serve immediately.
Yield: 8 servings (serving size: about 1/4 cup)
- Hummus has more flavor after it has been refrigerated at least 24 hours before serving.
- Prepare large quantities of hummus at one time. It can be refrigerated up to a week and frozen up to 3 months.
- Use as a dip for fresh vegetables.
- Substitute black beans for the chickpeas or use 1/2 can of each.
- Spread on fresh tomato slices or on a Whole Grain Tortilla.
- Other hummus recipes to try: Confetti Hummus, Pumpkin Hummus, Hummus Casserole.
- Goes well with Romaine Wraps.